Crock Pot Chicken and Rice is the kind of meal that fills your home with warm, comforting smells and gives you a plate full of tender chicken, soft rice, and a touch of savory goodness. It’s a simple and satisfying dish that feels like a big, cozy hug on a busy day. The best part is how easy it is; you just toss everything in the slow cooker and let time do its magic.
I love making this when I want something tasty without a lot of fuss. The crock pot does all the hard work, and I get to come back to a dinner that’s ready to enjoy. Sometimes I like to add a bit of garlic or some fresh herbs to give it a little extra flavor, but even on its own, it’s always a crowd-pleaser. There’s something special about the way the chicken and rice soak up all those juices and become perfectly tender.
This dish is my go-to when I’m feeding family or friends because it’s so easy to make and downright comforting. I usually like to serve it with a simple side salad or some steamed veggies for a little freshness. It’s one of those meals that sticks in your mind—not complicated but just right—and I find myself going back to it again and again whenever I want something homey and satisfying.
Key Ingredients & Substitutions
Chicken breasts: They cook nicely in the crock pot and stay juicy. You can swap for thighs if you want more flavor; they handle slow cooking great and stay tender.
Long-grain white rice: This rice cooks evenly and stays fluffy. Avoid brown rice here—it takes longer to cook and could turn mushy. Instant rice won’t work either.
Sun-dried tomatoes: These add a nice tangy hit but are optional. You can skip them or replace with chopped roasted red peppers or bell peppers for sweetness.
Chicken broth: Using low-sodium broth lets you control salt. Veggie broth works if you prefer a lighter flavor or need to keep it vegetarian without the chicken.
How Do I Make Sure the Rice Cooks Perfectly Without Getting Mushy?
Cooking rice in a crock pot can be tricky because it absorbs liquid slowly and can turn mushy if left too long. Here’s what helps:
- Rinse the rice well before adding to remove excess starch, which helps prevent clumping.
- Use the right rice-to-liquid ratio: 1 cup rice to 2 cups liquid is a good rule.
- Layer rice at the bottom, then add liquids and chicken on top—this lets steam cook the rice evenly.
- Stick to low heat and set your timer for 4–5 hours to avoid overcooking.
- If your crock pot runs hot, check earlier to prevent rice from turning into porridge.
I find searing the chicken first helps keep it flavorful but is not a must. If you skip that, just be sure to season everything well before cooking.
Equipment You’ll Need
- Crock Pot or slow cooker – I love it because it frees up space and gently cooks everything for tender chicken and fluffy rice.
- Skillet – used for searing the chicken to add extra flavor, but you can skip this step if you’re short on time.
- Measuring cups and spoons – for accurate rice, liquid, and seasoning portions.
- Cutting board and knife – for chopping onion, garlic, and sun-dried tomatoes.
- Fork or spoon – for fluffing the rice once cooked and serving.
Flavor Variations & Add-Ins
- Proteins: Swap chicken with cooked shrimp or turkey for different flavors and textures.
- Cheeses: Stir in shredded mozzarella or Parmesan after cooking for a cheesy touch.
- Veggies: Add chopped bell peppers, peas, or spinach for more nutrients and color.
- Spices & Herbs: Mix in cumin, smoked paprika, or fresh basil to change the flavor profile.
Crock Pot Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 2 large boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth (low sodium preferred)
- 1 cup water
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This meal takes about 10 minutes for prep, including seasoning and chopping, plus 4 to 5 hours of slow cooking in your crock pot. It’s great because most of the time you can let the crock pot do the work and focus on other things!
Step-by-Step Instructions:
1. Season and Sear the Chicken (Optional Step):
Start by seasoning your chicken breasts evenly with salt, black pepper, paprika, and half the dried thyme. Heat olive oil or butter in a skillet over medium heat and brown the chicken for 2 to 3 minutes on each side. This adds nice flavor but if you’re short on time, you can skip searing and place the seasoned chicken directly in the crock pot.
2. Layer Ingredients in the Crock Pot:
Place the rinsed rice evenly at the bottom of your crock pot. Sprinkle the chopped onion, minced garlic, and sun-dried tomatoes (if using) over the rice. Next, place the seared chicken breasts on top.
3. Add Liquids and Cook:
Pour the chicken broth and water over everything to evenly moisten the rice and chicken. Sprinkle the remaining thyme on top, cover your crock pot, and cook on low for 4 to 5 hours. This gentle cooking will cook the chicken fully and make the rice soft and flavorful.
4. Finish and Serve:
When done, carefully remove the chicken breasts and use a fork to fluff the rice. Slice the chicken and serve it over the rice. Sprinkle fresh parsley on top for a bright, fresh finish.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is completely thawed before adding it to the crock pot. Thaw overnight in the fridge or use the cold water method for quicker thawing. This ensures even cooking and avoids overcooking the rice.
Can I Substitute Brown Rice for White Rice?
Brown rice can be used, but it requires a longer cooking time and more liquid. You might need to increase the cooking time to 6-7 hours and add an extra 1/2 cup of liquid. Check the rice’s texture before serving to avoid undercooked grains.
Is It Necessary to Sear the Chicken Before Slow Cooking?
Searing is optional but recommended for better flavor and texture. It adds a nice golden crust on the chicken. If short on time, you can skip this step; just make sure to season the chicken well before cooking.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the rice seems dry to restore moisture.
